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Weight: 2 kg
Larded loin is similar to unlarded loin. Pork loin is used on pizzas, and its slight smokiness combined with the fat distinguishes its flavour.
We only use animals that live in the wild in the Apulian bassa Murgia. Our products are processed using artisanal methods. Once the meat has been dehorned, it is reduced, with the tip of a knife, to very small pieces and left to rest for 24 hours in steel containers.
The fat is the element that makes the larded loin softer on the palate, tempering the feeling of dryness.
Seasoning: 150 days
Storage: Store the product at room temperature and do not cover it with film.
Cutting: is obtained from the pork tenderloin near the rib, the lean part with the rind lard.
It was founded on 20 April 2007 with the aim, as stated in the statute, of creating, managing and promoting the production chain of Capocollo di Martina Franca and sharing the inspiring principles of the international Slow Food movement.
